Austrian food-tech innovator Revo Foods has introduced Cottage Protein+, a chilled, fermented cottage cheese alternative derived from upcycled apricot kernels—a major side stream of the fruit and juice processing industry.

Containing 17.2g of protein per 150g cup (11.5% protein concentration), the product has achieved immediate commercial scale, landing across retail giants EDEKA and REWE in Germany.

Rather than relying on ultra-processed protein isolates, added starches, hydrocolloids, or coconut oil, Revo Foods utilises targeted fermentation. By grinding sweet apricot kernels (which make up 40% of the formulation) and fermenting them with vegan cultures, water, salt, and chives, the process naturally generates the acidity, flavour, and characteristic curdy texture of traditional cottage cheese while utilising the kernel’s inherent oleic-rich oils.

“Most plant-based fresh products aren’t fermented; they’re formulated. With Cottage Protein+, the fermentation cultures do the work for us,” said Niccolò Galizzi, head of food tech at Revo Foods

Process over processing

Revo Foods’ launch marks an evolutionary step in alternative protein formulation. Historically, plant-based dairy alternatives relied heavily on complex chemical formulation — combining isolated proteins, starches, and saturated oils to replicate dairy matrixes.

Revo Foods proves that process control can replace long ingredient lists. By shifting the design burden onto precision fermentation, manufacturers can transform variable agricultural side streams into functionally consistent, clean-label foods. The true technical breakthrough is not just the upcycled ingredient, but the ability to enforce strict quality, moisture, and biological safety controls on an industrial side stream to ensure seamless refrigerated stability.